Ingredients – Chocolate Mousse
- 4 Eggs – separated
- 400ml cream
- 4 Teaspoons sugar
- 2 Teaspoons coffee
- 600g Dark cooking chocolate
Method:
- Combine the egg yolks and sugar in a mixing bowl
- Melt the chocolate in a double boiler
- Stir in the coffee granules until they dissolve
- Whisk the egg whites until stiff
- Beat the cream separately until thick
- Fold the egg yolks into the chocolate and coffee mixture
- Add half of the egg whites and half the cream and fold in
- Fold in the rest of the cream and egg whites
- Pour the mixture into a mould or serving dish
- Refrigerate until set
- Dish the chocolate mousse up into serving bowls before adding the spun sugar
Ingredients – Spun Sugar
- 1 cup Sugar
- 2tbs Light corn syrup
- 1/4cup Water
- Sunflower oil for brushing
Method
Step 1
- Attach 2 wooden spoons to your work surface with masking tape. They should be positioned side by side with their handles extended over the edge of the surface.
- Brush the handles with sunflower oil
- Cover the floor beneath with newspaper
- Prepare an ice water bath
Step 2
- Place the sugar, corn syrup and water in a small saucepan and bring to the boil over medium heat
- Cook the mixture for about 8 to 10 minutes until it turns pale amber
- Remove the saucepan from the heat and place it in the ice bath
- Allow to cool until slightly thickened.
Step 3
- Working with sugar as all about the timing – be prepared to experiment with your technique to get it right, but don’t get disheartened if it takes a few messy and sticky trials.
- Place two forks back to back and dip the ends into the caramel
- Holding the forks about 60cm above the spoon handles, swing the caramel back and forth
- This will cause loops of caramel strands to fall in thin threads over the handles.
- If the caramel becomes too stiff during this process, reheat it gently over a low heat
- When you have enough for one portion scoop them up into a loose nest shape and place on top of the mousse.
- Serve immediately with vanilla ice cream.
